Shrimp and Spinach Risotto

With patience and the proper techniques, shrimp and spinach risotto turns out perfectly creamy every single time. If you’ve never made traditional risotto on the stovetop, you’ll be surprised by how readily the plump, starchy grains of arborio rice absorb the hot stock. Hot liquid added a little at a time turns the rice tender-firm. Risotto takes some patience and lots of stirring, but it’s always worth it.

This recipe kicks off with a stealthy ingredient: mushrooms. Sauteed in butter, mushrooms release their powerful umami and spread it throughout the dish. They combine with the sweet and briny shrimp, the creamy spinach and the rice to make this shrimp risotto stand out. But don’t let that stop you from exploring other creamy risotto recipes cooked on the stovetop, like roasted asparagus and prosciutto risotto or spiced pear risotto.

Shrimp and Spinach Risotto Ingredients

• Chicken broth: Cook risotto rice in broth instead of water for a more flavorful base. Choose low-sodium chicken broth brands or unsalted homemade chicken broth, because Parmesan cheese adds saltiness to this recipe.
• Butter: This recipe doesn’t use much butter, but it’s integral for cooking the aromatics for the rice.
• Mushrooms: Cook the mushrooms in butter so their flavor infuses the stock and rice. Cremini mushrooms stand up to the long, slow cooking time, as do other meaty mushroom types like king oysters and portobellos.
• Onion: Like mushrooms, onion sauteed in butter becomes caramelized and flavorful. Use a yellow one—the most common type of onion—or substitute milder shallots.
• Garlic: When heated in butter, garlic loses some of its harsh raw bite. It’s one of the key aromatics in almost every risotto recipe.
• Arborio rice: Arborio is a unique type of rice that’s essential for classic risotto. The short, round, starchy grains absorb liquid slowly until they achieve a creamy and tender-firm balance.
• Spinach: Spinach wilts when added to the pan of hot rice. Add it right at the end so it becomes soft and creamy rather than soggy.
• Shrimp: This spinach and shrimp risotto calls for medium shrimp (31-40 per pound), thawed first if they’re frozen. The shellfish should be warmed through when the spinach wilts and the cheese melts. Cook the shrimp any longer, and they’ll become tough and chewy.
• Parmesan cheese: Parmesan cheese gives risotto its traditional, rich finish. Grate your cheese with a rasp grater so it melts quickly and coats the rice evenly. The preservatives in packaged shredded cheese keep it from clumping in the bag, but limit its melting ability.

Directions

Step 1: Warm the broth

In a small saucepan, heat the broth. Keep it warm while you cook the risotto.

Step 2: Saute the aromatic vegetables

In a large nonstick skillet, saute the mushrooms and onion in the butter until they’re tender, about three minutes. Add the garlic and cook for one minute longer.

Step 3: Start to soften the rice

Add the rice and cook, stirring, for two to three minutes. Carefully stir in 1 cup of the heated broth. Cook and stir until all the liquid is absorbed.

Editor’s Tip: When you briefly cook the rice before you add the first cup of broth, oil coats the grains, and they develop a slightly nutty flavor. As you add the remaining hot stock in small increments, the toasted grains soften until they’re evenly al dente and consistently creamy. Cold or room-temperature stock extends the cooking time and could create an irregular texture.

Step 4: Continue to cook the rice

Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the rice to absorb the liquid between additions. Cook just until the risotto is creamy and the rice is almost tender, about 20 minutes.

Editor’s Tip: Constant stirring sounds tiring but is crucial for evenly cooked risotto rice. If you stop stirring for too long, the rice could scorch. Avoid adding more liquid at each stage with the hope of stirring less. The classic creamy sauce won’t develop, rendering the risotto watery and thin.

Step 5: Add the remaining ingredients

Add the spinach, shrimp, cheese and pepper. Cook and stir until the spinach is wilted and the shrimp are heated through. If desired, top the risotto with crushed red pepper flakes and additional shredded Parmesan cheese.

Josh Rink for Taste of Home

Shrimp and Spinach Risotto Variations

• Use different liquid: To make this a pescatarian meal, replace the chicken broth with homemade vegetable broth. You can also make a quick stock on the fly by simmering the shrimp shells, mushroom stems, onion and garlic trimmings in about 4 cups of water for 30 minutes.
• Add wine: For even more flavor, cook the rice in about 1/3 cup of white wine before adding the stock.
• Choose other vegetables: Torn kale and other leafy greens work just as well as spinach in this risotto recipe. Use other green vegetables instead of mushrooms, like broccoli florets, chopped green pepper, asparagus pieces, peas or zucchini cubes. For a kaleidoscope of color, use red sweet peppers, yellow summer squash and rainbow chard. Add raw, dense vegetables about 15 minutes after pouring in broth, and roasted or delicate ones at the same time as the shrimp.
• Give it a velvety finish: Cube an extra tablespoon of cold butter and stir it into the risotto as soon as the shrimp are heated through. The tiny bit of cold fat creates a rich and creamy glaze.

How to Store Shrimp and Spinach Risotto

Store shrimp and spinach risotto in an airtight container in the refrigerator. For food safety, you should only reheat shrimp and spinach risotto once, so store it in appropriate portions. You should also cool it quickly. Spread it evenly in a thin layer on one or more rimmed baking sheets until it cools completely, then pack it away.

How long does shrimp and spinach risotto last?

Shrimp and spinach risotto lasts three to four days when stored in the refrigerator. The risotto will thicken as it cools and sits, but will return to its original consistency when reheated.

How do you reheat shrimp and spinach risotto?

Reheat shrimp and spinach risotto in a skillet on the stovetop over medium-low heat. Stir in a couple of tablespoons of water or broth, cover the pan and let the risotto warm for about four minutes. Then uncover the pan and stir until the rice is steaming and the shrimp have just warmed through.

Shrimp and Spinach Risotto Tips

Josh Rink for Taste of Home

Can you use fresh or frozen raw shrimp for shrimp and spinach risotto?

Both fresh and frozen raw shrimp become juicier and more flavorful than precooked shrimp in spinach and shrimp risotto. Thawed raw shrimp cook quickly in the hot rice mixture and absorb the recipe’s other flavors just as readily—without becoming tough and rubbery. They only need two to three minutes to cook through.

Clean the shrimp yourself and use the raw shells to make stock; stock made from uncooked shells will be even more flavorful than stock made with precooked shells. Use shrimp stock instead of the chicken broth in this shrimp and spinach risotto recipe, or freeze it for making cozy seafood soups later.

What can you serve with shrimp and spinach risotto?

Shrimp and spinach risotto stands on its own as a one-dish meal. Keep any side dishes light and fresh, like arugula salad with shaved Parmesan or crunchy apple and walnut salad.

Serve small portions of risotto as a side dish instead, placing a scoop alongside lemon baked cod for a seafood feast, or air-fryer bacon-wrapped steak for a surf and turf meal. Mix an Aperol spritz to sip on as you cook (and for your guests while they wait), and serve homemade lemon sorbet as the meal’s encore.